This week's French Garden recipe

People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.

09/22/2008
Pumpkin-corn pudding-cake (Milhassou de potiron)   Clay pot 

Ingredients:

1 lb of  winter squash, weighed with skin but without seeds  (I used red Kuri squash.)
A scant 1 1/2 c. corn flour (more finely milled than cornmeal)
A rounded 1/2 c. sugar
1 2/3 c. lowfat milk
1/4 c. unsalted butter plus more to generously butter an 11" pieplate or round baking dish
Pinch of sea salt
4 eggs
1 T. dark rum
1 t. vanilla extract

Cut the squash in half and place cut side down in a baking dish.  Pour half an inch of water in the dish, and bake at 375 degrees F until soft.  Reduce oven temperature to 375 degrees. Drain the squash cut side down on paper towels for a few minutes.   Scoop out the flesh into the bowl of a food processor.  Add the butter and process until smooth, add the milk and eggs and pulse until well-mixed.  In a bowl, mix the salt and corn flower.  Whisk in the liquid mixture until smooth.  Add the rum and vanilla and mix again.

Generously butter a clay or Pyrex pie plate or baking dish, 11-12" diameter.  Pour in the batter and bake for 50-60 minutes, until the top is puffy and dark brown.  Allow to cool 10 minutes, then run  a knife around the edge, cover with a platter, and unmold.  Serve warm or cold.  Shower the top with powdered sugar if you like (wait until it's cool to do this).

Note:  This delicious, homey, and nutritious cake is a traditional farmhouse recipe from southwestern France.  It's as good for breakfast as it is for dessert.  Use yellow corn flour to augment its rich deep golden color.  Superb baked in the jaspé tart plate. 

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Products of Interest:
Jaspé tart plate

Try some of our past French garden recipes:

Appetizers and small dishes

Basics

Beef, pork, lamb, and veal